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Sauces: A Global History
Maryann Tebben
€ 20.99
€ 19.64
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Description for Sauces: A Global History
Hardback. Tracing the evolution of food technology through the centuries, Sauces explores the development of this gastronomic art, from the use of simple bread thickeners to the smooth sauces we know today. Series: Edible. Num Pages: 128 pages, 40 colour, 20 black & white. BIC Classification: JFCV; WB. Category: (G) General (US: Trade). Dimension: 205 x 124 x 17. Weight in Grams: 360.
Sauces have the ability to transform any food from dull to delectable; they are food enhancers that define national cuisines. They can be savoury or sweet, simple or complex, served as a side dish or presented as the main event. Sauces: A Global History takes readers on a journey from fermented sauces in fifth-century China to present-day cuisine, where sauces that are barely recognizable as such - foams, ices, smokes - are found in the increasingly popular world of molecular gastronomy. This book examines sauce as a globe-crossing phenomenon, a culinary concept that followed trade routes from East to West ... Read more
Sauces have the ability to transform any food from dull to delectable; they are food enhancers that define national cuisines. They can be savoury or sweet, simple or complex, served as a side dish or presented as the main event. Sauces: A Global History takes readers on a journey from fermented sauces in fifth-century China to present-day cuisine, where sauces that are barely recognizable as such - foams, ices, smokes - are found in the increasingly popular world of molecular gastronomy. This book examines sauce as a globe-crossing phenomenon, a culinary concept that followed trade routes from East to West ... Read more
Product Details
Publisher
Reaktion Books
Format
Hardback
Publication date
2014
Series
Edible
Condition
New
Weight
360g
Number of Pages
128
Place of Publication
London, United Kingdom
ISBN
9781780233512
SKU
V9781780233512
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About Maryann Tebben
Maryann Tebben is Associate Professor of French at Bard College at Simon's Rock in Massachusetts, where she is the head of the Center for Food Studies.
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